In addition to all the zucchini I got last week (by the way the chocolate zucchini cake was good), I received a whole bunch of cucumbers. So yesterday I decided to make a batch of Amy’s Chilled Cucumber soup, original recipe found on on the SlowTravel Talk Message Board . Warning, if you’re not a premium member, you won’t be able to access that forum.

Now I’m not a big fan of mint, so I left that out. Plus I like a little chunk, so I pureed the soup, but then threw back in about half a cucumber in a fine dice. Lastly, I didn’t have time to get to the Lebanese market or Wholefoods for some good yogurt, so I used Stoneyfield Non Fat and combined it with some fat free sour cream too. Probably not as “tangy” but still delicious. Here’s my version.

Cucumber Soup

Ingredients

• 2 large cucumbers
• 1 1/2 cups plain yogurt (If you can get the Total Greek Yogurt at Whole Foods or Trader Joe’s, it makes all the difference)
• 1/2 cup fat free sour cream
• 1 teaspoon lime or lemon juice
• 1 teaspoon honey
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• tablespoons skim milk (optional)

Directions

1. Peel the cucumbers, then cut in half lengthwise. Scoop out seeds and discard. Cut cucumber into slices.
2. In a blender container or food processor, puree the cucumber until almost smooth. (I leave it a little chunky). Then, add the yogurt, lime/lemon juice, honey, cumin, and salt. Cover and blend or process until almost smooth. Blend in milk, if desired to thin out.
3. Cover and chill 2 hours.
4. Stir before serving.

Makes 4 servings